Today’s recipe for the Advent calendar isn’t a guest post because it’s from me! 🙂
Shortbread is sometimes a bit of a mystery to me. I must admit, most of the time, I’m not that fond of it. But when it’s done right I can become a real Cookie Monster! Since I don’t believe that I eat enough shortbread to be a good judge, whenever I make my own shortbread, I’m constantly bugging Paul – “Are these right? Are they too dry? They feel like they’re too dry. Do they taste like shortbread?”
These Triple Chocolate Shortbread Cookies were super-simple to make and (Paul assures me) turned out great. Even I couldn’t stop eating them! If you’re feeling a bit lazy or are pressed for time, then you can easily just make these Double Chocolate Shortbread Cookies by leaving off the chocolate drizzle at the end.
- 175 g unsalted butter, softened
- 85 g golden sugar
- 200 g all-purpose flour
- 2 tablespoons cocoa powder
- 100 g semi-sweet chocolate chips
- for the drizzle (optional)
- 1/2 cup semi-sweet chocolate, melted
- In a large bowl, mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa.
- Add the chocolate chips to the dough mixture and mix together with your hands.
- Halve the dough and roll each piece into a log about 5 cm thick. Wrap in plastic wrap and chill for 1 hr (the dough can be frozen for up to 1 month)
- Pre-heat oven to 355 F degrees.
- Slice logs into 1cm-thick rounds and lay out on a baking pan lined with parchment paper.
- Bake for 15-17 mins.
- Leave the cookies on the pan to cool completely.
- (optional) Once the cookies are cooled, drizzle the melted chocolate onto the cookie tops. Allow the chocolate to cool (and harden).
source: adapted from BBC Good Food’s Double Chocolate Shortbreads
Check out the rest of the Cookie Recipe Advent Calendar here!
Steph, I’m a huge fan of shortbread! I think I’m in love with the buttery smell and your shortbread cookies sound fabulous!